Shrimp Versailles

Elevate your dinner game with this luxurious Shrimp Versailles recipe, a symphony of tender shrimp and creamy, aromatic flavors that feel straight out of a French bistro. Perfectly seared shrimp are cloaked in a silky sauce made with dry white wine, heavy cream, and a delicate touch of garlic and shallots, creating an irresistible combination of richness and freshness. Served atop a fluffy bed of jasmine rice, this dish is brought to life with a pop of fresh parsley and a splash of zesty lemon juice. Whether you’re hosting a special occasion or craving a restaurant-quality meal at home, Shrimp Versailles is an elegant and approachable choice that comes together in just 45 minutes. Keywords: shrimp recipe, creamy shrimp, white wine sauce, jasmine rice, easy elegant dinner.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 2 shallots, finely minced
• 4 garlic cloves, minced
• 1 cup dry white wine (e.g., Sauvignon Blanc)
• 0.5 cup heavy cream
• 0.5 cup chicken or vegetable stock
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1.5 cups jasmine rice
• 3 cups water (for cooking rice)
• 0.5 tsp salt
• 0.25 tsp freshly ground black pepper
• 0.25 tsp red pepper flakes (optional)

Directions

Step 1

Rinse the jasmine rice in cold water until the water runs clear. Combine the rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 12-15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.

Step 2

Season the shrimp with salt, black pepper, and red pepper flakes (if using). Set aside.

Step 3

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.

Step 5

Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan and cook for 2-3 minutes to reduce slightly.

Step 6

Reduce the heat to low and stir in the heavy cream and chicken or vegetable stock. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.

Step 7

Stir in the lemon juice and fresh parsley. Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to warm through.

Step 8

Serve the shrimp and sauce over a bed of jasmine rice, garnishing with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2093.9g)

Amount per serving	% Daily Value*
Calories	2173.4

Total Fat 118.6g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1101.3mg	0%
Sodium 2181.1mg	0%
Total Carbohydrate 112.9g	0%
Dietary Fiber 2.2g	0%
Total Sugars 3.6g
Protein 120.9g	0%

Vitamin D 0IU	0%
Calcium 431.9mg	0%
Iron 3.4mg	0%
Potassium 1675.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 24.1%

Carbs: 22.6%